Sunday, June 6, 2010

I like fish, and not just fish, but crustaceans, mollusks, and cephalopods. In fact, with the exception of sea urchin roe, which yes, I have tried, I will eat just about any of the sea's many creatures, most times, raw. With our own national waters supplying numerous species including lobster from Maine, salmon from Alaska, sailfish from Florida, and a bevy of shrimp from the Louisiana bayou; the choices and the supply appear nearly limitless when harvested utilizing sustainable fishing practices. That is of course, as long as we don't cover the oceans in oil.

Forty seven days have passed since the April 20th BP oil well explosion, and numerous media centric questions still remain. Does fault lie with BP who pumped the oil, Transocean who owned the rig, Halliburton who performed the construction, or the questionably negligent regulatory authority of the MMS? Do we now, or will we ever accurately know how much oil is leaking daily? Did the White House respond in a timely and effective manner, and more importantly, can we rely upon the government to right such disasters, for which they appear so ill equipped?

But are these the questions that we should be asking and do the answers even matter? Yes, the cleanup process will be long and arduous, and in many cases irreversible damage has been done, but BP will be held accountable, regardless of where true fault may lie. And the Obama administration will survive, albeit stymied, and possibly even a little embarrassed, as attempts to increase the role of government, following numerous failures by both parties, will be further examined by supporters and detractors alike. Yet, the one question that has been pushed to the back burner, is the one that we can all personally influence; how do we avoid repeating such a catastrophe?

Well we can start by dipping our sushi in soy sauce, not light sweet crude. Limit driving, increase the use of mass transit, like the bolt bus currently carrying me to the still pristine shores of Maine, and seek out high mileage vehicles whenever possible. Support local and national efforts to pursue a cost effective, carbon neutral energy grid, and remind politicians that energy independence is a national , not republican or democratic concern. Buy local. Reducing the distance from farm to plate limits the need for heavy transport, and subsequently lessens the demand for oil. I'll say it again. Buy local, and buy organic. Visit a farmer's market, join a CSA, and get to know the man or woman who raises your food, preferably without the use of oil based chemical fertilizers, herbicides, and pesticides. You won't regret it, hell, you might even make a new friend....a friend who actually has knowledge that could keep you alive, unlike the skills that help most of us excel in the modern work environment. Oil companies are convenient whipping boys, but weaning ourselves off the black gold that they so ferociously seek to mollify our own demand is the difficult but ultimate solution.

The fact that fish tastes good is indisputable, and oil, well anyone who may have unscrupulously siphoned gas a bit too aggressively knows it tastes like liquid fiery death. So the next time you walk a few blocks as opposed to driving, or pay thirty extra cents for organic carrots at the farmer's market, or even grab a reusable shopping bag think about how great some sockeye salmon, or soft shell crab would taste right about now. And when the inevitable time comes when your friends mock your environmentally conscious ways and brandish you a dirty hippie, invite a crowd over for a seafood fest. Start with the ceviche or sushi below and serve the naysayers their meal, covered in oil.

Place the sliced fish in a nonreactive container. Mix the remaining ingredients and spread over the fish. Let it set for a few minutes and then shake the container to mix and ensure everything is well marinated. Refrigerate and mix several times over the next 8-12 hours. Serve.

Sushi Rice
1c rice
2 tbsp rice vinegar
1 tbsp sugar
1 tsp salt

Move the cooked rice to a nonreactive bowl, add the vinegar and begin to toss the rice, with a non metal spoon. Add the salt and sugar and continue to toss, cooling the rice as you season.

While making great sushi may require numerous years of proper training, technique and extensive knowledge to master the art, when making sushi at home, it pretty much comes down to the quality of your ingredients and how you season the rice. If you live in the middle of nowhere, Whole Foods may be your only choice, but I would highly recommend seeking out a local fish monger, The Lobster Place in Chelsea is excellent if you are in NYC.

I layered the rice, cucumbers, wild caught salmon, avocado, and hamachi tuna, in a small tower, with soy sauce to dip, and served it along side the ceviche, which pairs very well with a Long Island based Viognier, which has a very floral bouquet and complements the citrus flavors..